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Sausage & Gorgonzola-stuffed Portobello Mushrooms
BERTOLLI9Ingredients
35Minutes
190Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 portabello mushroom (large, stems and ribs removed)
- 2 Tbsp. Bertolli® Classico Olive Oil
- 1 lb. sweet Italian sausage links (removed from casing and crumbled)
- 1 cup chopped onion
- 1 jar Bertolli® Tomato & Basil Sauce (divided)
- 1 1/2 cups bread (torn fresh)
- 2/3 cup crumbled gorgonzola (cheese, divided)
- 1/4 cup pine nuts (toasted)
- 1 pkg. baby spinach (12 oz., or arugula leaves)
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Directions
- Preheat oven to 425°. Evenly drizzle both sides of mushrooms with Olive Oil, then season, if desired, with salt and black pepper. Arrange mushrooms on cookie sheet; set aside.
- Brown sausage in 12-inch nonstick skillet; drain, if desired. Stir in onion and cook, stirring occasionally, 3 minutes or until tender; cool slightly.
- Combine sausage mixture, 1 cup Sauce, bread, 6 tablespoons cheese and pine nuts in medium bowl. Evenly spoon sausage mixture onto prepared mushrooms, then sprinkle with remaining cheese. Bake 15 minutes or until mushrooms are tender.
- Meanwhile, bring spinach and 1/4 cup water to a boil in 5-quart saucepot over high heat. Reduce heat to low and cook covered, stirring occasionally, 2 minutes or until spinach is wilted. Season, if desired, with salt and black pepper. Evenly arrange spinach on plates, then top with mushrooms. Serve with remaining Sauce, heated.
NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium125mg5% |
Potassium610mg17% |
Protein5g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A60% |
Vitamin C20% |
Calcium8% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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